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Pumpkin Tofu Curry

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Pumpkin Tofu Curry is a creamy and comforting plant-based dish featuring protein-rich tofu, pumpkin puree, and aromatic spices simmered in a rich coconut curry sauce. Perfect for weeknight dinners or meal prep, this flavorful curry is both satisfying and nourishing.

Ingredients

  • 1 tablespoon coconut oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste
  • 1 can (15 ounces) pumpkin puree
  • 1 can (14 ounces) full-fat coconut milk
  • 1 cup vegetable broth
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon maple syrup or brown sugar
  • 14 ounces extra-firm tofu, pressed and cubed
  • 2 cups baby spinach
  • 1 tablespoon lime juice
  • Salt, to taste
  • Cooked jasmine rice, basmati rice, or quinoa, for serving
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Instructions

  1. Press the tofu for at least 15 minutes to remove excess moisture, then cut it into cubes.
  2. Heat the coconut oil in a large skillet or pot over medium heat.
  3. Add the onion and cook for 4 to 5 minutes until softened.
  4. Stir in the garlic and ginger and cook for 30 seconds until fragrant.
  5. Add the red curry paste and stir continuously for 1 minute.
  6. Stir in the pumpkin puree until fully combined with the spices.
  7. Pour in the coconut milk and vegetable broth.
  8. Add the soy sauce or tamari and maple syrup or brown sugar, then stir well.
  9. Bring the mixture to a gentle simmer.
  10. Add the tofu cubes and cook for 10 to 15 minutes, allowing the flavors to develop.
  11. Stir in the spinach and cook for 2 to 3 minutes until wilted.
  12. Add the lime juice and season with salt to taste.
  13. Serve over rice or quinoa and garnish with fresh cilantro and lime wedges.

Notes

  • For crispier tofu, bake or pan-fry the tofu before adding it to the curry.
  • Add bell peppers, carrots, broccoli, cauliflower, or peas for extra vegetables.
  • Use tamari instead of soy sauce to keep the recipe gluten-free.
  • For extra richness, stir in 2 tablespoons of peanut butter.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • Freeze cooled curry for up to 3 months and reheat with a splash of broth if needed.

Nutrition

Find it online: https://thefamilycooking.com/pumpkin-tofu-curry/